1 1/2 kg of sardines
Marinating sauce
1 cup of white vinegar
1/2 cup of water
1 cup of garlic, minced
Spices:
1 cup of chopped onion
4 small sprigs of rosemary, broken in half
1/2 teaspoon of white pepper
1/4 teaspoon of salt
6 whole Jamaican peppers
1/4 teaspoon of coriander in grain
1/4 teaspoon of mustard seeds
1 1/2 kg of sardines
Marinating sauce
1 cup of white vinegar
1/2 cup of water
1 cup of garlic, minced
Spices:
1 cup of chopped onion
4 small sprigs of rosemary, broken in half
1/2 teaspoon of white pepper
1/4 teaspoon of salt
6 whole Jamaican peppers
1/4 teaspoon of coriander in grain
1/4 teaspoon of mustard seeds
Wash the sardines, remove scales, heads and spines, separating the fillets
Cut each fillet into three pieces
Place on absorbent paper to dry while preparing the marinade: mix all marinade ingredients in a saucepan, bring to a boil, then reduce heat and simmer for 3 minutes
Remove from heat and let cool
Mix all spices and make layers, alternating with sardine pieces
Pour marinade over and press down gently with a wooden spoon
Cover the bowl with aluminum foil and refrigerate for at least 6 hours
To serve, place 2 to 3 slices of sardines on each plate and garnish with 1 tablespoon of chopped onion
Serve 4 to 6 servings
